Brown Butter Pistachio Financiers

Top Chef winner Kristen Kish adds ground pistachios and nutty brown butter to her adorable little cakes, based on a classic French petit four.

Total Time: 0:45

Level:
Moderate

Yield:
36 financiers

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Ingredients

7 oz. unsalted butter

1 c. all-purpose flour

¾ c. light brown sugar

4 large egg whites

3 tbsp. granulated sugar

¼ tsp. pure almond extract

1 c. toasted, unsalted pistachios

½ c. cake flour

1 pinch salt

Sweetened whipped crème fraîche

Fresh berries

Directions

Preheat the oven to 400 degrees F. Butter and flour 36 mini muffin cups. In a saucepan, cook the 7 ounces of butter over moderate heat, shaking the pan, until the milk solids begin to brown, about 5 minutes. Scrape the butter and browned solids into a bowl and let cool. Whisk in the brown sugar, egg whites, granulated sugar, and almond extract.

In another bowl, whisk the pistachios with the 1 cup of all-purpose flour, the cake flour, and the salt. Fold the dry ingredients into the brown butter mixture until combined.

Spoon the batter into the muffin cups and bake for about 15 minutes, until risen but still slightly soft in the center. Let cool slightly, then invert onto a rack to cool. Serve the financiers with crème fraîche and berries.